Chicken and Vegetables Skillet

This easy Chicken and Vegetables Skillet recipe is a flavorful, low-carb dinner that combines garlicky chicken with a mix of bell peppers, zucchini, and broccoli. This dish is quick to prepare, taking only 30 minutes, and makes for a perfect weeknight dinner option. It’s a nutritious, hearty meal with a one-pan cooking technique that’s simple to clean up after.

Ingredients

• 2 tablespoons olive oil, divided
  
  

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  
  

• Salt and freshly ground black pepper, to taste
  
  

• ½ teaspoon garlic powder
  
  

• ½ teaspoon onion powder
  
  

• ½ teaspoon dried thyme
  
  

• ½ teaspoon dried rosemary
  
  

• ½ teaspoon paprika
  
  

• ¼ to ½ teaspoon chili powder
  
  

• 1 small yellow onion, thinly sliced
  
  

• 3 cups bite-size broccoli florets
  
  

• 1 zucchini, thinly sliced and cut into half-moons
  
  

• 1 small yellow bell pepper, cut into 1-inch chunks
  
  

• 1 small red bell pepper, cut into 1-inch chunks
  
  

• ¼ cup low sodium chicken broth (or white wine, apple juice, or water)
  
  

• Chopped fresh parsley, for garnish
  
  

Directions

1. Cut the chicken into 1-inch pieces and season with salt and pepper. Set aside.
   
   

2. In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning over the chicken and toss to coat.
   
   

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until browned on all sides and fully cooked. Remove chicken and set aside.
   
   

4. In the same skillet, add the remaining olive oil. Add the sliced onion and cook for 2 minutes.
   
   

5. Stir in broccoli, zucchini, and bell peppers. Season with the remaining seasoning mix, salt, and pepper. Cook for 5-6 minutes until vegetables are tender but crisp.
   
   

6. Pour in chicken broth (or your chosen liquid) and scrape any browned bits off the bottom of the skillet to create a pan sauce.
   
   

7. Return the cooked chicken to the skillet and stir to combine. Cook for an additional minute.
   
   

8. Remove from heat and garnish with parsley. Serve and enjoy!
   
   

Nutritional Value (Per Serving)

• Calories: 257 kcal
  
  

• Carbohydrates: 13g
  
  

• Protein: 28g
  
  

• Fat: 11g
  
  

  • Saturated Fat: 2g
    
    

  • Polyunsaturated Fat: 1g
    
    

  • Monounsaturated Fat: 6g
    
    

  • Trans Fat: 1g
    
    

• Cholesterol: 73mg
  
  

• Sodium: 168mg
  
  

• Potassium: 958mg
  
  

• Fiber: 4g
  
  

• Sugar: 5g
  
  

• Vitamin A: 1714 IU
  
  

• Vitamin C: 166mg
  
  

• Calcium: 63mg
  
  

• Iron: 2mg